Caryn Azure Photography Blog

Joe and Kristina

Caryn — Sun, 13 May 2012 04:14:39 +0000

George and Lynn

Caryn — Mon, 30 Apr 2012 06:21:10 +0000

Chris and Liz

Caryn — Sun, 22 Apr 2012 05:59:36 +0000

31 Bits – Using Fashion And Design To Empower Women To Rise Above Poverty

Caryn — Tue, 20 Mar 2012 17:19:48 +0000

I just came across this company and absolutely love what they’re doing! (Watch the video below for more info) Their jewelry is beautiful and unique – perfect for the bride who wants something just a little bit different! Check them out here: 31 Bits Design – Weddings

Here’s a video about the artists:

2012 Seniors

Caryn — Thu, 15 Mar 2012 07:33:39 +0000

February Recipe – Chicken Enchiladas

Caryn — Thu, 01 Mar 2012 06:55:39 +0000

This month’s recipe was given to me by my sweet Mom, who is known far and wide for her expertise in the kitchen. This may be one of her most loved recipes – people tend to rave… I tried it a few weeks back and although no one “raved”, I did consider it a success. (I may have raved a little.)

Chicken Enchiladas

Serves 6 Preheat Oven to 350 degrees. Grease a 9×13 pan.

Cook 1 cup of chopped onions & 1/2 cup chopped green peppers in 2 T butter until soft. Combine the onion & pepper with 2 cups chopped cooked chicken & 8 oz of mild salsa in a large bowl.

Melt 3 T butter in a pan. Add 1/4 cup flour & 3/4 t. salt and stir for a minute or 2 so it doesn’t burn. That is called a roux. Add 2 1/2 cups chicken broth to the roux. Cook, stirring til sauce is hot, bubbly & thickened. Remove from heat & add 1 cup of sour cream and 1/2 cup shredded Monterey Jack cheese.

Add 1/2 cup of the sauce to the chicken mixture. Soften a package of tortillas ( 12 count 6 inch) in the microwave in package for 1 minute. Be careful of the steam when you open the package. Put 1/4 cup of the mixture in each tortilla and roll up. Line the pan with the rolled up tortillas and pour remaining sauce over the top. Sprinkle with 1 cup shredded Monterey Jack cheese. Bake uncovered at 350 for 25 minutes or til hot and bubbly.

You can double the ingredients and make another layer to serve 10-12. Salad and tortilla chips go well with this. You can also offer a hotter salsa on the side for those who like the heat.

Enjoy!

Jubilee 2012

Caryn — Wed, 22 Feb 2012 07:49:17 +0000

Video Recap:

www.jubileeconference.com

Keith and Adrienne’s Album

Caryn — Fri, 10 Feb 2012 05:49:32 +0000

I sent this beautiful flush mount album to Keith and Adrienne this week! Love how it turned out!

January 28th – Instagram style

Caryn — Wed, 01 Feb 2012 06:59:00 +0000

I have chosen to become a part of a group of people who are exploring life, love, and beauty through a variety of intentional experiences. Our last assignment (or experiment) was to document one day by taking a photograph every thirty minutes. I chose this past Saturday, when Chris and I took a little roadtrip to Ohio to visit dear friends of ours (and newlyweds!), Mary and Greg. Here is January 28th in Instagram photographs:

New Years Resolution #1 – 12 months, 12 new recipes.

Caryn — Wed, 25 Jan 2012 04:32:00 +0000

Now, to the experienced cook, that goal may seem sadly underwhelming, but to me, the idea of learning 12 new recipes this year seems somewhat ambitious. I. Don’t. Cook. Never have. Never really wanted to. I know how to make about three things – chicken rice casserole, parmeson crusted tilapia, and… dang, I really though there was another one. You see? Cooking novice.

However…

This year, I have pledged to no longer be the kitchen idiot, the pitied friend, the bringer of cranberry sauce to Thanksgiving dinner. I will learn to cook. And by the end of this year, I will have baby stepped my way to 12 new and delectable entrees.

And so. To start off the year, a recipe given to me by my patient and wonderful friend Stephanie: Crockpot Pulled Chicken. It was AWESOME! Chris and I both liked it – which is pretty rare, so yay Stephanie!

For those of you interested in learning to make something new, here’s the recipe:

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless, skinless chicken thighs or breasts trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. 2. Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours. 3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. Serves 4-5.

*I thought it might be too soupy if I returned the chicken to the pot after shredding it, so I just poured a little more sauce on the shredded chicken and served it like that – with tangy/crunchy coleslaw on fresh baked bread. Ahh….

My sweet mom (a very talented cook) is going to supply me with my February recipe, so prepare to be dazzled yet again!